Plummelo

Ingredients (yields Serves 4 servings)

• This is an exclusive recipe from Mark Bittman's The Food Matters Cook Book
• 
• 2 tablespoons olive oil
• 12 ounces pork shoulder or butt, sliced into thin 2-inch strips
• Salt and black pepper
• One 12-ounce bottle beer, optional
• 4 or more garlic cloves, smashed whole
• 1 tablespoon cumin
• 3 cups cooked pinto beans, drained, liquid reserved
• 2 cups shredded cabbage, for serving
• 1 cup chopped radishes, for serving, optional
• Cilantro sprigs, for garnish
• Lime wedges, for serving
• Whole wheat tortillas, for serving

Cooking Instructions

This is an exclusive recipe from Mark Bittman's The Food Matters Cook Book

1. Put the oil in a large skillet over medium-high heat. When it’s hot, add the pork, working in batches if necessary to avoid crowding, and sprinkle with salt and pepper. Cook the strips until they are nicely browned on all sides, 5 to 10 minutes.

2. Add the beer or enough water (or a combination) to nearly submerge the pork. Bring the mixture to a boil, then partially cover and adjust the heat so that it bubbles steadily. Cook until the pork is quite tender, 30 to 40 minutes.

3. Uncover the skillet and add the garlic. Turn the heat up so that the liquid begins to bubble away. Cook, stirring occasionally, until the pork is nicely browned and crisp, another 5 minutes or so. Add the cumin and stir until fragrant, just a few seconds.

4. Add the pinto beans with some of their liquid and cook, stirring occasionally and scraping up any brown bits from the bottom of the pan, until the beans are warmed through, just a couple minutes. Taste and adjust the seasoning. Serve with the cabbage, radishes, cilantro, lime, and tortillas.